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Too ambitious? 13.5lb brisket.

After my last brisket, passed at local butcher and got a massive 13.5 brisket, marbled and HUGE. Only when I started seasoning the bad boy did I realise how massive it was. Hopefully it can fit on my LBGE - the last one barely fit. Going to start cooking it around 11PM on Friday night to be ready for 6PM Saturday evening. I am assuming this will give me enough time to ftc for a couple hours.

I've done up to 18lbs on my large. Just "accordion" it if it does not fit. Just kind of smush it all together and it will shrink down during the cook to fit very nicely. You can easily fit that on your large.

Worst case scenario if you ever get a huge one (which I shy away from in general- I like 9-11ish pounds) just cut the thinnest part of the flat off and grind it for burgers or chili. It's going to dry out anyway so may as well get some use out of it.

Keeping it Weird in the ATX2 Large BGE1 MiniMax BGE1 Karubecue C60 (aka-"The Dishwasher")More accessories than TFJ knows about and one more purchase from mandatory counciling

I've done up to 18lbs on my large. Just "accordion" it if it does not fit. Just kind of smush it all together and it will shrink down during the cook to fit very nicely. You can easily fit that on your large.

Worst case scenario if you ever get a huge one (which I shy away from in general- I like 9-11ish pounds) just cut the thinnest part of the flat off and grind it for burgers or chili. It's going to dry out anyway so may as well get some use out of it.

Good call also - I will measure tomorrow night before doing dinner (Tbone steaks and wine)I will see what fits best on Eggn the point is massive on this brisket, so it may be best to cut and put over a rack.

I've done up to 18lbs on my large. Just "accordion" it if it does not fit. Just kind of smush it all together and it will shrink down during the cook to fit very nicely. You can easily fit that on your large.

Worst case scenario if you ever get a huge one (which I shy away from in general- I like 9-11ish pounds) just cut the thinnest part of the flat off and grind it for burgers or chili. It's going to dry out anyway so may as well get some use out of it.

Good call also - I will measure tomorrow night before doing dinner (Tbone steaks and wine)I will see what fits best on Eggn the point is massive on this brisket, so it may be best to cut and put over a rack.

You won't need to cut it. Don't measure it. Just stuff it in there. I do it almost every week.

Keeping it Weird in the ATX2 Large BGE1 MiniMax BGE1 Karubecue C60 (aka-"The Dishwasher")More accessories than TFJ knows about and one more purchase from mandatory counciling

I've done up to 18lbs on my large. Just "accordion" it if it does not fit. Just kind of smush it all together and it will shrink down during the cook to fit very nicely. You can easily fit that on your large.

Worst case scenario if you ever get a huge one (which I shy away from in general- I like 9-11ish pounds) just cut the thinnest part of the flat off and grind it for burgers or chili. It's going to dry out anyway so may as well get some use out of it.

Good call also - I will measure tomorrow night before doing dinner (Tbone steaks and wine)I will see what fits best on Eggn the point is massive on this brisket, so it may be best to cut and put over a rack.

You won't need to cut it. Don't measure it. Just stuff it in there. I do it almost every week.

Ok - did not want to really cut it, since I don't make my own burgers as yet.

What a bloody roller coaster ride!Put the massive brisket on around 9:30PM, set Maverick meat probe to alarm at 170, so I can foil. That happens at around 1AM - a bit early - no problem. Put in foil pan with beef broth and red wine, seal with foil and put back on - set alarm for 200. At 4:30 alarm goes off! 200!?Take it out of foil pan, put back on grill, but move probe (figured it was not in meatest part of point) temp drops to 187. 6:30AM temp is 183...?Went and checked bge and everything looks good, temp is still @ 230 @ grill and there is lump, water in drip pan, so leaving it as is - not concerned as yet, but is it normal for meat temp to drop and stay down for so long?

I'm thinking the probe wasn't in a good spot as well. Never seen the temp drop from 200 to 183 over two hours as result of a stall. I don't think you're initial 170 reading was right. At that point I would have moved the probe to another section and thermapen'd it in a couple of sections to confirm.

All a learning experience though. Your brisket is fine, no harm. Now, get outside and enjoy the smell of the rest of the cook with an adult beverage in hand.

I'd suggest that you put the probe in the thickest part of the flat instead of the point. Focus on getting the flat to probe tender. The point has enough fat to be fine without a dedicated probe (if you want just stick it with the Thermapen when you need to).

Thanks for all the help and guidance guys. Which leads to my actual state - Series of weird and unfortunate events - probably because I moved probe to the point instead of thickest part of flat - temp was at 183 for a while - so I went to sleep thinking it was the stall. Got up around 10ish and it was down to 169, checked Egg and temp was just below 200, charcoals were on last legs (only about 13 hours??), so I removed and ftc, since it looked cooked, flat was easily coming apart from point - the internal temp was 180 on flat. So we will see how it tastes in a few hours. Definately more difficult cooks I have done.